Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, caramel crunch ice cream. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Caramel Crunch Ice Cream is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Caramel Crunch Ice Cream is something that I’ve loved my entire life.
Banana Caramel Crunch Signature Ice cream made with your favorite rich and creamy Cold Stone Ice cream. Crunchy almonds, firm, ripe banana, sweet caramel and chilly, delicious french vanilla ice cream. Are you ready to engage all your tastebuds?
To begin with this particular recipe, we must first prepare a few ingredients. You can have caramel crunch ice cream using 10 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Caramel Crunch Ice Cream:
- Take Ice cream
- Get fresh cream
- Make ready caramel treat
- Take instant coffee
- Make ready Chocolate covered honeycomb
- Take Homemade honeycomb
- Get white sugar
- Get honey
- Take bicarbonate of soda
- Get dark chocolate chips
No longer are there gobs of caramel and cookie. Combine crunch ingredients (except caramel topping) and spread thin on a cookie sheet. Replace lid and ice and continue freezing until frozen. I am addicted to this ice cream.
Instructions to make Caramel Crunch Ice Cream:
- To make the honeycomb Grease a non stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand.
- To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar.
- Once sugar is dissolved, continue stirring over a low heat until the mixture becomes a golden colour. Be careful not to burn the mixture.
- Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined.
- Quicky pour out onto greased surface. Allow to cool and harden.
- Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces.
- To make the Icecream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth.
- Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating.
- Now fold in the caramel mixture until combined.
- Whip on medium until you have firm peaks. This took me about 5 minutes. NB do not overbeat!
- At this point you can fold in 3/4 the chocolate covered honeycomb.
- Place icecream into airtight container and top with remaining honeycomb. 1ltr container will suffice.
- Freeze for 6 to 8 hours to set. Serve and enjoy
The salted caramel crunch is my favourite (top flavour) paired with dark chocolate and hazelnut. 🍦. Black Waffle Northcote - Melbourne - Australia. This salted caramel crunch ice-cream recipe from Donna Hay is going to be an dessert staple this summer. Add the caramel and the crunchy puffed rice. Gently fold to create a swirled effect.
So that is going to wrap this up with this exceptional food caramel crunch ice cream recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
